From Our Family

To Yours

© 2017 BY LACONIKO

LACONIKO

Salads

Just because summer BBQs are the past and Autumn is among us, it doesn't mean that potato salad was left behind with the hot sun!! There are so many ways to make a great potato salad for every season.  Tonight's recipe included the following ingredients, which you likely already have in your pantry/fridge:

Recipe

Ingredients:

  • 10 boiled potatoes of choice (we used butter potatoes)

  • Chives (chopped)

  • 1/2 a red onion (finely chopped)

  • 2 stalks of celery (finely chopped)

  • 1 tsp LACONIKO Rosemary-infused Olive Oil

  • Liberal amount of LACONIKO original extra virgin Olive Oil

  • 1 Tbsp pickle relish

  • Squeeze of a fresh lemon (or 1Tbsp lemon juice)

  • Salt & Pepper

Directions: 1.  Boil your potatoes until you can easily poke through them with a fork.

2.  Once done, drain water from potatoes and let cool.

3.  On a cutting board, finely chop your chives, red onion, and celery.

4.  Combine ingredients into a bowl with coarsely chopped potatoes. Add in the pickle relish.

5.  Add in your rosemary-infused & orginal LACONIKO extra-virgin olive oil.

6. Sprinkle salt & pepper to taste, then squeeze in fresh lemon juice.

7. Mix thoroughly until potatoes are all evenly coated.

 

Eat this warm along with some homemade meatloaf or even as a cold side dish with your lunch tomorrow afternoon. We hope you'll try this soon & let us know what you think!

Recipe

Ingredients:

  • Fresh, local zucchini squash

  • Laconiko's Lemon infused Olive Oil

  • Salt & Pepper

Directions:  1. After washing your vegetables, thickly chop your zucchini squash.

2. Place in a pot with enough water to just cover the veggies; Bring to a boil.

3. Boil zucchini until they are soft enough when poked with a fork or knife; Then strain to allow excess water to leave.

4. Drizzle liberally with Laconiko LEMON-infused Olive Oil, a sprinkle of salt, and a few grinds of fresh pepper.

**Although we used Laconiko's NEW infused olive oil in this recipe, you could substitute this for Laconiko's original olive oil and a squeeze of fresh lemon juice.

NOW is the time to enjoy the season's most fresh garden vegetables before the coolness of the fall settles in. What healthier way than by steaming up local Zucchini and Yellow squash. And what TASTIER way than by topping it with Laconiko's NEW lemon infused Olive Oil. This is so perfect because, as we all know, it seems like you never have lemons in the house the one time you actually need one. It's like a two for one deal where you get the smooth, buttery sweetness of Laconiko's original Olive Oil + the light fresh zest of lemon in one bottle. Try this recipe out as a way to celebrate the last few weeks of summer.

There is something so fascinating about an egg. You can use it to make decadent desserts. Or you could simply cook it up any style you wish for a meal.  Ask anyone, and you will find that each person eats their eggs differently. Some top theirs with just salt & pepper, others with avocado, and many with ketchup. But you haven't TRULY eaten an egg until you top it with a drizzle of Laconiko.

 

Today's recipe is the perfect combination of the simple yet amazing egg + buttery, smooth & sweet Laconiko extra virgin olive oil.  The best part is that there is no measuring. You read correctly, NO measuring. This recipe is catered specifically to YOUR taste, as are most of our recipes. It's time to get cracking (no pun intended!)

Recipe

Ingredients:

  • Boiled, peeled Eggs (We used 8, but they don't last long)

  • Laconiko Olive Oil

  • Mayo

  • Dijon mustard

  • Salt & Pepper

  • Paprika

  • Mini pickles (optional)

Directions: 1. Take your boiled eggs and place in a large bowl. Using a sharp knife, slice eggs and then chop into smaller pieces depending on how big you like them in your egg salad.

2. Add in a healthy drizzle of Laconiko olive oil to evenly coat all eggs, a Tbsp of dijon mustard, a few Tbsp of mayo, finely sliced pickles, a 1/2 tsp of paprika (or 1tsp if you like it), a sprinkle of pepper, and a light sprinkle of salt (remember, it's easier to add it in later but you can't remove it if you put too much)

3. Mix gently and make sure all eggs are evenly coated with all the seasonings you added.

4. Refrigerate for a few hours if you prefer (this is not necessary but it does taste better)

5. Serve on top of a salad, in a wrap with fresh spinach, or as a sandwich using freshly baked bread. Most importantly, finish off with a drizzle of Laconiko to add an extra touch of buttery smoothness. Enjoy!!

This recipe is so delicious. We are SURE you will love it. It's perfect on its own as a side dish, or even if you put it inside your tacos. And the best part? It not only tastes amazing but it's HEALTHY for you. Lots of vegetables, proteins, flavors, and most importantly...heart healthy olive oil!!

Recipe

Directions: 1. In a microwave-safe bowl, steam up a bag of sweet yellow corn. In the meantime, rinse and drain 1 can of black beans.

2. Let corn cool and combine with black beans.

3. Drizzle about 1/4 cup (or more) of Laconiko Olive Oil on top of beans and corn.

4. Add in 2 heaping tsps ground cumin and 1/2 Tbsp chili powder. Stir to combine.

5. On a cutting board chop 2 cloves garlic, 1 yellow bell pepper, and 1 medium red onion. Combine with the beans and corn until evenly coated.

6. Lastly, add in about 1/4 cup chopped cilantro, salt, and pepper for the final kick of flavor and beautiful color.

7. Take a big spoonful and ENJOY!!!

Let us know what you think about this recipe. **It tastes even better the next day after being in the refrigerator overnight. You could always add in more olive oil the next day to sweeten it up.